Description
Sweet dreams come true with chocolate chip cookie dough cupcakes, blending two beloved desserts into one irresistible treat. Moist vanilla cupcakes hide a secret cookie dough center, topped with creamy frosting and chocolate chip cookie crumbles that invite you to indulge in pure bakery bliss.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) milk
- 2 large eggs
Chocolate Components:
- ½ cup (90g) mini chocolate chips
- ¼ cup (45g) mini chocolate chips
- ½ cup (90g) mini chocolate chips
Flavoring and Binding Ingredients:
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- ¼ cup (50g) brown sugar
- ½ cup (100g) brown sugar
- 1 cup (125g) powdered sugar
- ½ teaspoon vanilla extract
- ½ cup (65g) all-purpose flour (heat-treated)
- ¼ cup (55g) unsalted butter, softened
- ½ cup (115g) unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Sanitize flour by heating in the oven at 350F (175C) for 5 minutes or microwaving for 1 minute, stirring midway. Allow complete cooling.
- Create smooth cookie dough base by blending butter and brown sugar until creamy.
- Incorporate milk, vanilla, and cooled flour, mixing thoroughly until uniform consistency develops.
- Gently fold mini chocolate chips into the prepared dough.
- Craft 12 petite dough spheres and freeze for half an hour to create cupcake core fillings. Reserve remaining dough for decorative purposes.
- Prepare baking environment by preheating oven to 350F (175C) and arranging cupcake liners in muffin tin.
- Combine dry cake ingredients – flour, baking powder, and salt – using whisk technique.
- Separately cream butter and sugar until achieving light, airy texture.
- Integrate eggs and vanilla extract, ensuring complete incorporation.
- Alternate adding dry mixture and milk, mixing minimally to maintain tender crumb.
- Delicately introduce additional mini chocolate chips into batter.
- Fill cupcake liners approximately three-quarters full.
- Strategically position frozen dough ball at cupcake center.
- Bake for 18-20 minutes, verifying doneness with toothpick test near cake edge.
- Allow complete cooling before proceeding with frosting.
- Whip butter and brown sugar until achieving smooth, creamy consistency.
- Gradually integrate powdered sugar, milk, and vanilla, blending until silky.
- Sprinkle remaining mini chocolate chips into frosting.
- Decorate cooled cupcakes using piping bag or spatula technique.
- Embellish with reserved cookie dough fragments or extra chocolate chips.
- Serve immediately or preserve in sealed container for maximum 3 days.
Notes
- Ensure flour safety by heat-treating to eliminate potential bacteria, preventing foodborne illness when consuming raw dough.
- Create consistent dough balls by using a small cookie scoop or tablespoon for uniform sizing and even freezing.
- Prevent overmixing cupcake batter to maintain a tender, light texture that doesn’t become dense or tough.
- Customize frosting consistency by adjusting milk quantity – add more for a softer spread or less for a stiffer piping texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg